Monday, July 9, 2012

The next Better Process Control School (BPCS) at the University of Kentucky will take place on the
10th and 11th of December, 2012.

This is an Acidified Foods class and does not include Aseptic processing. Better process control schools are offered throughout the country by several Universities, including the University of Kentucky. To see a list of other schools click here.

Vegetative cells of microorganisms can grow and microbial spores can germinate in acidified foods if they are improperly processed. Several factors are important in controlling such growth including acidity, water, the amount and nature of the acid and other factors. Controlling pathogenic microorganisms such as Salmonella species, E.coli O157:H7, Listeria monocytogenes and Clostridium botulinum as well as controlling spoilage through microbial control, is the primary purpose of using accepted food processing methods and best practices in the preparation of acidified foods. At a BPCS, participants learn about how to best process foods to achieve safe conditions and extend the shelf life of products.

Completing the training providing at a BPCS allows commercial manufacturers of these thermally processed acidified foods to use this knowledge to meet regulatory requirements and confidently produce high quality products.

This course is ideal for small producers, restaurants and those currently producing just for farmer's markets to expand their product reach and sell in new venues.

About the University of Kentucky Food Systems Innovation Center

The FSIC is a Fee Based Service Center, in the College of Agriculture at the University of Kentucky. The FSIC strives to serve Kentuckians in developing, commercializing and improving food products and food businesses. For more information on the center visit www.uky.edu/fsic